Stir-fried Lamb With Mint & Chili

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Stir-fried Lamb With Mint & Chili

main dish, vietnamese, lamb

1 1/2 tablespoon vegetable oil
1/2 lb lean lamb,cut in fine strips
1 clove garlic,finely chopped
1 tablespoon oyster sauce
1 tablespoon nuoc mam sauce
1 pinch sugar
1 tablespoon finely sliced red fresh
1 chili pepper
5 tablespoon fresh mint leaves, sliced
1 if large

Heat the oil in a wok and stir-fry the lamb for several minutes until almost cooked. Add the garlic, oyster sauce, Nuoc Mam sauce, sugar, and chili and stir-fry for another 2 minutes or so. Taste to see if extra seasoning is necessary and adjust. When the meat is cooked and tender, stir the mint leaves through and serve on a dish.